Fam­ily butcher’s lo­cal fo­cus

Man­jimup Meat Mart own­ers David and Char­maine Eb­sary opened their newly ren­o­vated butcher shop some three years ago.

They wanted to cre­ate a com­mu­ni­ty­based busi­ness which sup­ported as many lo­cal pro­duc­ers as pos­si­ble and as such, a huge por­tion of their prod­ucts sold in the shop are made or grown lo­cally.

Since open­ing their premises, they have grown from just mar­ket­ing meat to hav­ing reached a stage where they are now pro­vid­ing com­mu­nity ac­cess to many other prod­ucts such as lo­cal honey, lo­cal veg­eta­bles, farm fresh eggs, jams, sauces and pick­les.

As a multi-award win­ner for Sausage King, both State and na­tion­ally, they have also pro­duced and in­tro­duced many dif­fer­ent kinds of sausages to the Man­jimup mar­ket such as a unique pork and Bravo ap­ple sausage.

David, Char­maine and the team also dis­play a wide range of value-added lines in the shop, such as gourmet chicken va­ri­eties and fresh baked fam­ily pies.

All of these are made on the premises from qual­ity in­gre­di­ents.

By sourc­ing WA pork, the team cure and smoke their own bacon and Christ­mas hams.

Man­jimup Meat Mart makes and pro­vides a range of qual­ity small goods such as kran­sky, chorizo and pep­per­oni.

Mr Eb­sary said Man­jimup Meat Mart en­deav­oured to sup­port lo­cal first and the beef and lamb was sourced from lo­cal farm­ers and had no added hor­mones and was an­tibi­otic free.

“We strive to achieve cus­tomer sat­is­fac­tion in all facets whether it’s by pro­vid­ing cook­ing ad­vice or ser­vices such as cus­tom kills or a how-to on sausage mak­ing,” Mr Eb­sary said.

“We want your shop­ping ex­pe­ri­ence to be awe­some.”

Pic­ture: Holly Thompson

Owner of Man­jimup Meat Mart David Eb­sary with their se­lec­tion of lo­cal meats.